Tag Archives: jalapeno peppers

Bacon topped Jalapeno Poppers

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It’s been a hot minute since I posted anything, but these beautiful jalapeno peppers got me excited! The peppers at Ringo En Orchard are going strong, it is nearly the end of a beautiful September, and they are still plentiful.

  • 10-12 largeish jalapeno peppers
  • 8 oz (1 large pack) cream cheese
  • 1/2 a small onion, finely grated
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cup shredded cheddar cheese (I like to use extra old)
  • 1/4 cup finely sliced chives

TOPPING

  • 1/2 a pack of bacon, sliced finely, cooked, then crumbled
  • 1/3 cup finely crumbled tortilla chips

Combine softened cream cheese with the onion, garlic powder, salt, pepper, shredded cheese.

Slice jalapeno peppers in half, remove membrane and seeds (I like using gloves for this).

Scoop cheese mixture into jalapeno halves, sprinkle bacon and tortilla chips over top.

At this point, you can either freeze them in a single layer to serve up another time, (when frozen, place in freezer bag or airtight container), or heat and serve!

Bake at 400 for 20 minutes.

These are naturally gluten free if you make sure your bacon and tortilla chips are gluten free. It’s easy to turn these vegetarian by leaving out the bacon.

Salsa

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Ringo En Orchard started as an apple orchard, and as times change, so does the land use!  We are so lucky to live here – beautiful apples, peaches and nectarines on the trees along with amazing fruit and vegetables growing right out the back door.  

Eaten fresh all through the late summer and fall, this is a superb way of producing that delicious taste right through until they are fresh again.

  • 16 cups peeled tomatoes (blend 4 cups, dice 12 cups)
  • 9 cups mixed mixed colored peppers, finely diced
  • 6 cups finely diced onions
  • 2 cups jalapeno peppers, diced (if you like it spicy, leave the seeds in)
  • 6 cobs of corn, corn removed

I chop some of the vegetables in the food processor, (i.e., tomatoes, jalapenos and onions) but a lot of the peppers, and some of the tomatoes I like to do by hand so I can see the little bits of peppers in my salsa! 

  • 4 cups cider vinegar
  • 8 cloves garlic, minced
  • 2 cans 5.5 oz tomato paste
  • 2 tbsp white sugar
  • 2 tbsp kosher salt
  • 4 tsp smoked sweet paprika
  • 2 tsp oregano

Use a large, heavy saucepan so things don’t stick.

Combine all ingredients in pan and bring it to a boil, stirring enough so it doesn’t stick.  Once it does you will have a hard time keeping it from getting worse!  Once it comes to a rolling boil, turn it down to a simmer and allow it to simmer for about an hour – this will allow it to thicken up a bit.

Put into hot sealing jars and process in hot water bath for 20 minutes.

If you aren’t working with your tomatoes right away, lay them out to have a little bit of air around them, don’t leave them in a bucket or box, or they won’t last nearly as long!

These peppers, picked straight from the field and washed are so flavourful! You just can’t even compare with store bought ones the rest of the year.

Seriously, Ringo En has the best produce! Come pick whatever you need – it’s delicious and so fresh. These beautiful fall days are ideal for picking produce.

Every Mexican I’ve served this to, tells me corn doesn’t belong in salsa, but I love it! Such a bright pop of freshness.